Surprise the family with yummy tacos all rolled into a delicious casserole with this Milk Calendar recipe
Equipment
Measuring cups & measuring spoons
Large skillet
Whisk
Bowls
Oven-safe casserole dish approx. 8 inch x 8 inch (2 Litre capacity)
Ingredients
1 tbsp (15 mL) butter
1 lb (450 g) ground chicken
½ small onion, finely chopped
1 red pepper, finely diced
1-2 Tbsp (15-30 mL) chili powder
2 tsp (10 mL) dried oregano
½ tsp (2 mL) salt
19-oz (540 mL) can black beans, rinsed and drained
1 cup (250 mL) frozen corn
½ cup (125 mL) salsa
1 cup (250 mL) milk
2 tbsp (30 mL) all-purpose flour
2 cups (500 mL) grated Canadian Cheddar, divided
1 cup (250 mL) tortilla chips, barely crushed
Optional additions: Salsa, sour cream, guacamole
Directions
Preheat oven to 400°F (200°C). In a large skillet, melt butter over medium-high heat; cook chicken with onion, red pepper, chili powder to taste, oregano and salt, using a fork to break up meat, for about 5 min or until chicken is cooked through. Stir in beans, corn and salsa. Whisk milk with flour. Gradually stir milk mixture into chicken mixture. Bring to a boil, then stir frequently for 2 min.
Remove from heat; stir in 1 cup (250 mL) of the cheese. Transfer into an 8-inch (2 L) square dish.
Sprinkle chicken with tortilla chips then remaining cheese. Bake for 10 min or just until cheese is melted. Let stand for 5 min before serving. Scoop out into bowls. Serve with additional salsa, sour cream and guacamole.
Variation: If you like spicy food, stir in or serve with hot pepper sauce.
This easy and delicious snack is the perfect balance of sweet, savoury, and cheesy goodness. The ultimate snack for any time of day. Recipe created by Chef Ned Bell.
Fuel up for your next activity with this simple yet delicious meal-on-the-go. Once you have your oatmeal base, you can easily adjust the toppings and sweetener to taste and enjoy a delicious, satisfying boost anytime. Recipe created by Chef Ned Bell.